Heat a splash of olive oil in a large deep skillet over medium-high heat. Add the chicken meatballs and sear for 3 minutes, turning occasionally, until browned on all sides.

Add the asparagus to the skillet, season with salt and pepper, give everything a good mix, and cook for 2 more minutes. Remove the meatballs and asparagus from the pan and set aside.

Add another splash of olive oil to the same skillet. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the orzo and cherry tomatoes to the skillet. Pour in the bone broth and water. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Bring to a boil, then reduce the heat, cover, and simmer for 8 minutes, stirring once halfway through.

Give the orzo a stir, then return the meatballs and asparagus to the skillet. Let everything simmer uncovered for an additional 5 minutes, until the orzo is cooked through and the sauce has thickened.

Top generously with freshly grated parmesan, cracked black pepper, and chili flakes. Serve immediately.